I threw this loaf together a few weeks ago to use up some half-bags of baking ingredients, and because I was craving a pound-cake kinda thing.

48 hours later, the entire loaf was gone before I even thought to post it on Instagram.

I knew I had a WINNER, so I re-made it, introduced it to the 'gram and, well, apparently we have the same tastebuds. Y'all went nuts for this loaf; moreso than almost any recipe I've posted in the last 6 months. It's been popping up in stories / feeds all over the country! I think in part because, duh, it's delicious. But also because it uses ingredients that are now staples in many health-conscious pantries.

While the frosting is optional, it reallyyyyy enhances the eating experience, so I recommend giving it a whirl. If you don't feel like purchasing some pre-made, you can try this Chocolate Almond Butter Frosting recipe.

Grain / gluten-free, low-sugar (can be even lower using all monkfruit) with vegan /dairy-free options, this Chocolate Chip Vanilla Loaf Cake is truly an equal-opportunity dessert. Now get baking!!!

2/3cupsemi-sweet chocolate chips(make sure to use dairy-free brand, if needed)

Optional:5 ounceschocolate frosting(I love Simple Mills vegan brand)

DIRECTIONS

Preheat oven to 350 degrees F and line a standard loaf tin with nonstick parchment paper overhanging the sides by at least 1”. I like using binder clips to hold down the sides (you can keep them on during baking).

Turn batter into loaf tin and use a dampened spatula to spread into an even layer. Bake for 45-50 minutes, until a toothpick comes out mostly clean with some small crumbs. Cool in tin 15 minutes, then lift out of tin onto a cooling rack. Cool another 45 minutes before icing and slicing!

Once cooled, leftover loaf will keep tightly sealed at room temperature for three days, the frozen 6-8 months. I don’t recommend refrigerating.